Cutting A Round Layered Wedding Cake: A Step-By-Step Guide

Cutting a round wedding cake is a serious business. It can be stressful and messy, especially with dozens of hungry guests waiting. But don't worry, there are several methods to cut a round wedding cake, and with the right tools and techniques, you can create uniform slices that will impress your guests.

Choosing the right knife

Firstly, opt for a serrated knife. A serrated knife, with its jagged or scalloped edges, is ideal for cutting through the soft, fluffy layers of a wedding cake without compacting or smashing the delicate cake crumb. A sharp serrated bread knife will do the job well, and you may already have one in your kitchen. If not, a good-quality serrated bread knife can be purchased for a reasonable price.

The right knife will also depend on the size of your cake. For a large, round layered wedding cake, choose a knife that is long enough to cut through all the layers in one smooth cut. This will ensure that you achieve neat, uniform slices. A long knife will also help you avoid having to slide the knife across the top of the cake, which can ruin the frosting.

Additionally, consider using a thin-bladed knife. A thin blade will cut through the cake with less drag, reducing the pressure exerted on the cake and resulting in cleaner cuts. A thick blade, on the other hand, may cause crumbling or squishing of the moist, tender cake layers.

An offset cake knife is another excellent option. This type of knife has a raised handle, with the blade curving towards the centre. This design allows you to cut through all the layers without bumping your knuckles on the counter or the top of the cake. Offset cake knives are longer than standard chef's knives, making them perfect for slicing large wedding cakes.

Finally, remember to use a gentle sawing motion when cutting the cake. This technique is especially important when using a serrated knife to prevent compacting the cake layers. Wipe the knife between slices to remove any frosting or crumbs, and consider dipping the blade in warm water before cutting to achieve even cleaner slices.

Preparing the knife

Firstly, ensure you have the right knife for the job. A sharp serrated knife is best for cutting cakes, especially layer cakes. A serrated knife will give you a cleaner cut than a chef's knife, which tends to push down on the cake and smash it. A thin-bladed knife is also recommended, as a thick blade will not work well with a moist cake.

Before you start cutting, dip your knife into a glass of warm water and let it soak. When you are ready to slice, remove the knife and dry it off. A warm knife will slice through the frosting more easily.

When cutting the cake, use a gentle sawing motion. This will help to cut the cake evenly without smushing the slices. Remember to wipe the knife in between slices to remove any frosting or crumbs, and keep the slices neat and clean. You can do this by wiping the knife in the middle of a folded damp kitchen towel, and then again in a dry kitchen towel.

If you are cutting a tiered cake, you may need to remove the tiers and cut them separately. Ask the baker for advice on how to cut their specific cake, as there may be structural secrets that you need to be aware of. For example, each tier may be built on its own piece of cardboard, and there may be wooden dowels, straws, or plastic tubes used for stability.

Cutting the cake

The first step to cutting a round layered wedding cake is to choose a solid location with enough room for you to stand comfortably. Make sure it's a sturdy surface, and avoid direct sunlight, which could melt the icing.

Next, you'll want to use the right knife. A sharp serrated knife is best for cutting through the layers neatly. A bread knife or tomato knife is ideal. You'll also need a spatula to help serve each piece. Dip your knife in hot water before you start, and dry it off. This will make cutting through the icing much easier.

Now you're ready to start cutting! Cut the cake down the middle, using a gentle sawing motion. Then, make a cut at a 90-degree angle from your first cut. This will give you a square section at the side of the cake. You can cut this into two "heels" of cake—perfect for guests who love lots of frosting.

Continue making perpendicular cuts down one side of the cake, as thick or thin as you like, depending on how many people you need to serve. Repeat on the other side of the cake.

If you're dealing with a tiered cake, you'll need to separate the tiers first. Each tier will be on its own cardboard base, so they can be easily moved and cut separately.

For a simple cutting method, cut the cake into a grid pattern, like a dartboard. This will give you roughly 1" thick slices. You can also cut the cake into squares, but this may result in uneven portions.

Finally, don't forget to save the top tier if you're planning to keep it for your first anniversary!

Serving the cake

Now that you've cut your wedding cake, it's time to serve it! Here are some tips to make sure everything goes smoothly:

Choose a solid location for serving the cake. Pick a spot with enough room for you to move around comfortably and a solid surface to place the cake on. Avoid direct sunlight, as it can cause the cake to melt.

Before you begin serving, separate the tiers of the cake. Each tier is typically built on its own cardboard base, making it easy to move and serve. Be mindful of any structural elements, such as dowels, used for stability.

If you're serving the cake buffet-style, set up a table with plates, utensils, and serving ware. If there are multiple flavours of cake, clearly label each one so guests know what they're choosing.

When serving the cake, use a sharp serrated knife to cut through the layers easily. A thin-bladed knife is best for moist cakes, and remember to make a gentle sawing motion to avoid crumbling. Wipe the knife with a damp cloth between slices to ensure clean cuts.

For a elegant presentation, use a spatula to carefully transfer each slice of cake to a plate. If there are flowers or fondant decorations on the cake, place one on each plate as a garnish.

Finally, don't forget to save the top tier of the cake if you plan on following the tradition of eating it on your first anniversary!

Storing leftovers

If you have any leftover wedding cake after your big day, there are a few ways to keep it fresh. If you plan on enjoying the cake within a few days, you can store it in an airtight container. If the cake has already been cut into slices, place each slice into its own airtight container to prevent it from drying out.

Another option is to wrap the entire cake or individual slices in plastic wrap and store it in the freezer. This can help the cake stay fresh for a couple of weeks. Ensure the cake is thoroughly wrapped, with no gaps for air to enter. You can also add an extra layer of protection by wrapping the cake in cling film before placing it in the airtight container.

If you want to store the cake for a special occasion, like the tradition of eating a piece on your first anniversary, freezing is the best option. A sponge wedding cake can be stored in the freezer for up to six months.

When you're ready to enjoy your frozen cake, remove it from the freezer and let it thaw at room temperature. The cake is ready to eat when the buttercream is soft to touch. Avoid refreezing the cake after it has been thawed, as this will alter the consistency of the sponge.

Frequently asked questions